Essays about: "Xanthan gum"
Showing result 1 - 5 of 6 essays containing the words Xanthan gum.
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1. Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Gluten in bread can cause severe health problems in patients with celiac disease. However, gluten-free substitutions often show impaired quality characteristic like a liquid dough because of a missing gluten-network or accelerated staling due to the high amount of gluten-free starch. READ MORE
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2. Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : The aim of this master thesis project was to investigate the impact on drying kinetics of ultrasound during air drying by a new ultrasonic transducer, on which a patent application has been filed by CSIRO. Convection drying using hot air is currently the conventional method of drying in the industry due to its simplicity and low cost. READ MORE
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3. Xanthan Gum : Fermentation of Xanthomonas Campestris
University essay from Malmö universitet/Fakulteten för hälsa och samhälle (HS)Abstract : Xanthan gum is one of the most common thickening agents used worldwide.The industrial manufacturing process of xanthan gum uses cheap, carbohydrate rich mediums for fermentation of the bacterium Xanthomonas campestris. READ MORE
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4. Formulation and evaluation of fast disintegrating tablets for a pharmaceutical product
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : A new pharmaceutical product suitable to act as a negative contrast agent for Computerized Scan (CT-scan) of the abdomen is under development. At the moment the product has the form of a powder, which when dispersed in water and whipped, gives a stable foam. READ MORE
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5. Technical and sensory improvements of a product containing pickled herring in thick sauce
University essay from SLU/Dept. of Food ScienceAbstract : Herring aimed to be pickled is first marinated in a salt and acidic brine. The marinating process is crucial for preservation and for development of the flavor characteristic for pickled herring. Yet, a strong taste of salt and acid itself is not desired within the final product. READ MORE